Barbecued chicken

Name: Barbecued chicken
Total time: 45 min
Yield: 4
Ingredients: 2 sprigs fresh rosemary; 1 lemon; olive oil; 4 skinless free-range chicken breasts; 1 teaspoon wholegrain mustard; extra virgin olive oil; 24 ripe cherry tomatoes on the vine; 400 g green beans

With a warm green bean & tomato salad

Dairy-freedf

“This rosemary marinade rocks – brilliantly simple, it's a great way to add a good hit of flavour to chicken, pork, fish or veg. ”

Serves 4

Cooks In45 minutes plus marinating

DifficultySuper easy

Chicken Alfresco Healthy meals BBQ food Healthy chicken recipes Healthy lunch ideas

Nutrition per serving

Calories 301 15%
Fat 17g 24%
Saturates 2.8g 14%
Sugars 5.2g 6%
Salt 1.3g 22%
Protein 31.3g 63%
Carbs 6.3g 2%
Fibre 3.2g -

Of an adult's reference intake

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Ingredients

2 sprigs fresh rosemary
1 lemon
olive oil
4 skinless free-range chicken breasts
1 teaspoon wholegrain mustard
extra virgin olive oil
24 ripe cherry tomatoes , on the vine
400 g green beans

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Method

Preheat the oven to 100ºC/200°F/gas ¼.
Pick the rosemary leaves into a pestle and mortar, add a pinch of sea salt and bash well. Finely grate in the lemon zest and squeeze in half the juice, then muddle in 2 tablespoons of olive oil.
Use a sharp knife to slice into the chicken breasts, then open each one out flat like a book. Flatten slightly with the heel of your hand.
Pour the rosemary marinade over the chicken and leave to marinate for a few minutes.
Meanwhile, make the dressing by mixing the mustard with the remaining lemon juice and twice as much extra virgin olive oil.
Place the tomatoes onto a tray, season and roast for 20 minutes.
Trim the beans, then cook in a pan of boiling salted water for 5 minutes. Drain and toss them in the mustard dressing, then add the roasted tomatoes.
Preheat a griddle pan or barbecue.
Grill the chicken breasts for 5 minutes, or until golden and cooked through, turning regularly, then serve with the warm beans and tomatoes.